Effect of a Diet Supplemented with Sphingomyelin and Probiotics on Colon Cancer Development in Mice.

Patricia Jauregui,Ana Martínez-Peñuela,Fermin I Milagro,Jaione Barrenetxe,Florencio Marzo,Francisco C Ibañez

doi:10.1007/s12602-022-09916-6

Abstract

Previous studies have reported that dietary sphingomyelin could inhibit early stages of colon cancer. Lactic acid–producing bacteria have also been associated with an amelioration of cancer symptoms. However, little is known about the potential beneficial effects of the combined administration of both sphingomyelin and lactic acid–producing bacteria. This article analyzes the effect of a diet supplemented with a combination of the probiotics Lacticaseibacillus casei and Bifidobacterium bifidum (108 CFU/ml) and sphingomyelin (0.05%) on mice with 1,2-dimethylhydrazine (DMH)-induced colon cancer. Thirty-six BALB/c mice were divided into 3 groups: one healthy group (group C) and two groups with DMH-induced cancer, one fed a standard diet (group D) and the other fed a diet supplemented with sphingomyelin and probiotics (DS). The number of aberrant crypt foci, marker of colon cancer development, was lower in the DS. The dietary supplementation with the synbiotic reversed the cancer-induced impairment of galactose uptake in enterocyte brush–border–membrane vesicles. These results confirm the beneficial effects of the synbiotic on the intestinal physiology of colon cancer mice and contribute to the understanding of the possible mechanisms involved.

Highlights

Colorectal cancer (CRC) is the third most common diagnosed cancer representing an important health issue worldwide
Previous reports have demonstrated that several probiotics and bioactive compounds have a positive effect on the immune system, improving the immune response by unspecific and specific mechanisms [25]
In the context of colorectal cancer, the protective effect of dietary supplementation with different probiotics and synbiotics has been studied in animal models [26]

Summary

Introduction

Colorectal cancer (CRC) is the third most common diagnosed cancer representing an important health issue worldwide. Epidemiologic studies have shown that the environmental factors, especially diet, are important risk factors for CRC [1, 2]. Mounting evidence supports the view that the colonic microbiota is involved in the etiology of colon cancer. Different factors, such as probiotics and different dietary bioactive compounds can modulate gut microbiota and its metabolism [3]. In this context, several investigations have focused on the beneficial effects of probiotics and bioactive compounds and their possible role in the prevention of colon cancer [4, 5]. Animal studies have demonstrated that certain species of lactic acid–producing bacteria, such as Lacticaseibacillus casei [9] and Bifidobacterium bifidum [10], could prevent colon cancer and other diseases linked to the gastrointestinal tract

Methods

Results

Conclusion